KR100991739B1 - Method of making flavored wine - Google Patents

Abstract

The present invention relates to a fast-acting flavor soup using green beans and a method of producing flavored wine using an improved flavor soup, and more particularly, to an improved flavor soup prepared using commercially available grains and non-pulverized green beans. It relates to the used sake liquor manufacturing method. Perfume liquor manufacturing method according to the present invention by producing an improved flavor soup and fast flavor soup in a short time to produce a flavor soup in a short time, reducing the pollution degree of flavor soup and flavored wine, can easily prepare flavored wine in accordance with the ratio of green beans have.

Description

Method for preparing flavored wine {Method for Preparing the Mung Bean Wine}

The present invention relates to a fast-acting flavor soup using green beans and a method of producing flavored wine using an improved flavor soup, and more particularly, to an improved flavor soup prepared using commercially available grains and non-pulverized green beans. By using the fragrance liquor by using, to produce a fragrance soup in a short time to reduce the degree of pollution, and relates to a method for producing a fragrant liquor that can be easily produced in accordance with the mung bean ratio.

Mung beans are also known as Andu or Gildu. It is an annual herb of the dicotyledonous plant Rosaceae, whose scientific name is Phaseolus Radiatus. The origin is estimated to be India and is mainly distributed in Asia such as Korea, China and India. It grows well in warm climate loam (壤土: black soil mixed with sand and clay), height is 30-80 cm, and fruit is a green fruit at first but it is black when ripe and covered with long and coarse hair. It is similar in shape to red beans and is grown for edible seed. The varieties are divided into yellow, greenish brown, and blackish brown mung beans according to the color of the seeds, but green mung beans make up 90% of the whole. The ingredients are 53-54% starch and 25-26% protein. It is mainly eaten as green bean (mung bean jelly), mung bean cake, rice cake, mung bean tea, mung bean, and mung bean sprouts. It has the function of antipyretic and detoxification and is used to treat skin diseases in the private sector.

Hyangonju (香酒) is a traditional Korean liquor made using Hyangonguk and is known as the royal liquor that was served to the king. In the production method of Hyangjuju, do not grind wheat to make grain (leav), and mix it with 1 hop of ground green mung beans, and mix 1 roll of white rice and 1 mal of glutinous rice and mix 15 bottles of hot water. Later, when the water soaks into the rice, it cools down and mixes 1 bottle of alcohol with 1 mal 5 jars of grain. The flavored wine made in this way is characterized by a clear, transparent, unique and subtle scent and a deep taste. These flavors are recorded in the food dimibang, gossip house, 16 officers, visits to the station, Yorok, and Yeongdeokgam sweetness memorandum (Korean traditional folk liquor, written by Hyoji Lee, Hanyang University Press).

The unique flavor of flavored liquor is characteristic of grains made from mung beans, namely flavored soup. Hyang-guk is one of the grains used to make liquor, and wheat grains made with wheat are most commonly used, but Hyang-guk is characterized by putting green beans in wheat and barley flour. Gokja is a fermentation agent of Korean traditional liquor.It is an enzyme source that decomposes and saccharifies starch, which is the main raw material such as glutinous rice, non-glutinous rice, barley, wheat, sorghum, corn, and crude during fermentation and ripening, and makes glucose into glucose. Influence flavor. Such grains are divided into traditional grains and improved grains.

Traditional grains are kneaded with raw grains and wrapped in cloth, straw and blades of grass, stepped on, or put in a grain frame. It's made by waiting for mold to appear. The grain produced in this manner takes a long time because it takes a week or longer for 40 days to form a mold. In addition, when the Hyangguk-guk made of mung beans as a traditional grain method, it takes a long time in the manufacturing site that does not manufacture the grains, there is a problem that a variety of germs are multiplied in the grains produced because there is a lot of moisture in the green beans.

Improved grains are made by increasing the grains used as raw materials, sowing the water by mixing with water, making them into disk-shaped lumps or powders, fermenting them at room temperature for about 10 days at 40 ℃, and drying them slowly in a drying room for 2-3 days. Is prepared in a manner. At this time, as the final station to be used, such as Hwang Kuk, Black Kuk, Hong Kuk, and Baek Kyun. Improved Goji has the advantage of shortening the time compared to the conventional method, and can be made year-round, but when making the Gokja from mung beans as a raw material, because the mung bean itself has a high water absorption rate, water immersion or increase the excess water, If socking bacteria are sown and manufactured, the contamination of various germs becomes more severe due to excess moisture. In addition, the protein components of mung beans, etc. are decomposed, resulting in a bad odor, and the degree of cultivation or titer of grains is not constant, resulting in a problem that the taste of alcohol is not uniform.

As a manufacturing method of liquor using mung bean, mung bean, spicy rice and mung bean powder are kneaded, and then mung bean flour is made by traditional grain manufacturing method. After adding fermented barley rice, fermented and distilled to make a distilled soju, and then distilled soju and glutinous rice were cooked, and mung bean cereal, water, ginseng, and acidified well were aged at 35 ° C. for 10 days. After aging for 60 days by adding distilled soju, the method of preparing mung bean grain wine by filtration and compression is known (Korea Patent No. 10-0081570). The patent is to make a dough using a powder to make a grain, to minimize the moisture on the grains to reduce the contamination on the bacteria, there is a problem that takes a long time to complete the grains and mung bean wine.

Therefore, the present inventors have made diligent efforts to solve the above problems, by using commercially available grains to produce a fast-paced flavor soup in a short time, by inoculating Baekkukyun in a steamed mung bean, reducing the pollution degree and manufacturing a flavor soup in a short time, The present invention was completed by simply preparing a flavored soup according to the ratio of mung beans.

An object of the present invention is to provide a method for producing a flavored soup that can shorten the production time of the flavored soup and can easily adjust the use ratio of mung beans using the prepared flavored soup.

In order to achieve the above object, the present invention provides a method for producing flavored wine comprising the following steps: (a) mixing the green bean flour and grains and then aged for 4 to 5 days to prepare a flavored soup; (b) adding glutinous rice and non-glutinous rice to the flavored soup, followed by fermentation to prepare aged sake; And (c) filtering and producing the aged sake to produce a fragrant sake.

In another aspect, the present invention provides a method for producing flavored wine comprising the following steps: (a) inoculating and cultivating Baekkukyun in pulverized steamed peeled green beans; (b) adding glutinous rice and non-glutinous rice to the flavored soup and grains and then fermenting them to produce a matured sake; And (c) filtering and producing the aged sake to produce a fragrant sake.

Perfume wine production method according to the present invention by producing a flavored wine by using an improved flavored soup made by inoculating Baekkukyun in a fast-paced flavor soup and a steamed mung bean made using commercially available grains, it can be made in a short time, It is possible to reduce the contamination of various germs, and to conveniently control the rate of use of mung beans to produce a fragrant wine.

Figure 1 shows the fast-paced flavor soup process prepared by mixing the green beans in the mung bean remove the peeled green beans in a ratio of 1% mung bean used to put into the grain frame and prepared for 4 to 5 days after sowing.
Figure 2 shows the process of producing and leaving the improved flavor soup with the total empire time of entry soaking Baekkukyun in the raw mung beans removed shells to 55 ~ 58 hours.
Figure 3 shows the process of producing a fragrant sake (Yakju) by fermentation in a single stage using the attribute flavor soup, non-glutinous rice, glutinous rice and yeast.
Figure 4 shows the process of producing a flavored sake (Yakju) by fermentation in a single stage using an attribute flavor soup, non-glutinous rice, glutinous rice, yeast and enzymes.
Figure 5 shows a process for producing a flavored sake (Yakju) by fermentation in one step using improved flavor soup, grains, glutinous rice, glutinous rice and yeast.
Figure 6 shows a process for producing a flavored sake (Yakju) by fermentation in a single stage using improved flavor soup, grain, rice, glutinous rice, yeast and enzymes.

Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. In general, the nomenclature used herein and the experimental methods described below are well known and commonly used in the art.

In one aspect, the present invention comprises the steps of: (a) mixing mung bean flour and grains to form a fragrance soup by aging for 4 to 5 days; (b) adding glutinous rice and non-glutinous rice to the flavored soup, followed by fermentation to prepare aged sake; And (c) relates to a method for producing flavored wine comprising the step of preparing the flavored wine by filtering and forming the aged wine.

Hyangguk is a special grain made from mung beans and is used to make sake. However, when manufacturing the grains using mung beans, the high content of water in the mung beans themselves are often contaminated with various microorganisms and various microorganisms in the process of grains produced in the open space. Therefore, flavored sake prepared using contaminated flavored soup is lacking in taste and aroma, and since flavor of flavored soup changes according to the degree of contamination, flavored wine made using flavored soup is also used according to flavored soup used. The taste and aroma are not consistent and change continuously.

In an embodiment of the present invention, when making a flavored soup using green beans as described above, a flavored soup was prepared quickly using commercially available grains, which is referred to as an attribute flavored soup. More specifically, the finely ground mung bean flour and roughly ground grains were mixed and molded into a mold, and then aged for 4 to 5 days to prepare fast-acting flavored soups.

In the present invention, the production of the flavored soup, characterized in that the green beans are added by 1 to 50% with respect to the grain.

When producing flavored soup, when it is produced with less than 1% of green beans, the amount and amount of flavor due to the mung bean is decreased due to the amount of mung bean raw materials, and when it is added with more than 50% However, there is a problem that the fermentation rate of flavored wine is lowered.

In the present invention, the step (b) may be characterized in that to add the yeast and casting water in addition to the fragrance soup and fermentation to produce a aged sake.

In addition, in the present invention, the step (b) is added to the steamed glutinous rice and glutinous rice, liquefied for 1 to 2 hours by adding α-amylase at 60 ~ 80 ℃, β- at 50 ~ 60 ℃ After the amylase is added to the saccharification effect for 1 to 2 hours and cooled to 25 to 30 ℃, it can be characterized in that the yeast and the saengkukku and grains are added and fermented to prepare a aged sake.

In another aspect, the present invention comprises the steps of (a) inoculating and cultivating Baekkukyun in pulverized steamed peeled green beans; (b) adding glutinous rice and non-glutinous rice to the flavored soup and grains and then fermenting them to produce a matured sake; And (c) relates to a method for producing flavored liquor comprising the step of preparing the flavored liquor by filtering and forming the aged wine.

When making flavored liquor by increasing the mung bean, which is the raw material of Hyang-guk, and inoculating the bacteria, microorganism contamination occurs due to excessive moisture content of the cooked mung bean, and the protein component of mung bean is decomposed by the microorganism. There is a bad smell.

In another embodiment of the present invention, the fragrance soup was prepared by the method of inoculating and cultivating Baekkukyun using a steamed green bean without steaming during the preparation of the fragrant soup. This improved fragrance soup production method can be produced in a fragile soup as soon as possible, it is possible to minimize the propagation of various bacteria due to excess moisture.

Hereinafter, the present invention will be described in more detail with reference to Examples. These examples are only for illustrating the present invention, and it will be apparent to those skilled in the art that the scope of the present invention is not to be construed as being limited by these examples.

Comparative example  One.

1-1: Pretreatment of Raw Material

After washing well each nonglutinous rice and glutinous rice in water for 2 hours, water was drained for 60 minutes, steamed for 50 minutes at 100 ℃ or more, and then pretreated by steaming for 15 minutes.

1-2: single immersion Drunkenness  Produce

450 g of glutinous rice, 50 g of glutinous rice, 60 g of yeast, 0.1 g of yeast and 840 ml of water, which were pretreated in Comparative Example 1-1, were added, stirred at 80 rpm in a constant temperature of 25 to 30 ° C., and fermented for 15 days. 1340 ml of aging was prepared.

1-3: Filtration and Castle

1,340 ml of the first stage soaking in Comparative Example 1-2 was pressed with a filter cloth, and 150 ml of sake lees were filtered out to obtain 1,190 ml of an alcohol strain having a 15.9% alcohol content. In order to normalize to 13% alcohol content, 265 ml of water was added thereto, followed by freeze filtration with a membrane of 1 μm or less at 0 ° C. or less, to prepare 1,455 ml of a sake liquor having 13% alcohol content.

Example  1: property Hyang-guk  Used Fragrance  Produce

1-1: Pretreatment of Raw Material

After washing well each nonglutinous rice and glutinous rice in water for 2 hours, water was drained for 60 minutes, steamed for 50 minutes at 100 ℃ or more, and then steamed for 15 minutes. Mung beans (peel mung beans) from which skin was removed with a moisture content of about 10% were roughly ground to a diameter of 0.2 to 0.3 cm with a roll mill, and then raw material was pretreated.

1-2: Songza and  Property using green beans Fragrance soup  Produce

In order to mix the mung beans pretreated in Example 1-1 and the roughly ground grains at 1% of mung bean usage ratio and to make the water 30 to 40%, water was sprayed uniformly by 20 to 30% with respect to the raw material parts. Subsequently, the well mixed with a stirrer was put in a grain frame and molded, and after seeding while maintaining the temperature of 35 ~ 45 ℃ in a 30 ~ 40 ℃ constant temperature, was prepared for 4 to 5 days to prepare a fast-paced flavor soup.

1-3: single immersion Drunkenness  Produce

450 g of non-glutinous rice in Example 1-1, 50 g of glutinous rice, 60 g of 1% flavored soup with mung bean in Example 1-2, 0.1 g of yeast and 840 ml of water were added and stirred at 80 rpm in a thermostat at 25 to 30 ° C. The mixture was fermented for 15 days to prepare 1,350 ml of aged 16.1% alcohol.

1-4: Filtration and Castle

1,350 ml of the one-stage immersion of Example 1-3 was compressed with a filter cloth to filter out 150 ml of sake lees, and to obtain 1,200 ml of filter liquor having an alcohol content of 16.1%. Thereafter, 286 ml of water was added to normalize the alcohol fraction to 13%, and freeze-filtered with a membrane of 1 µm or less at 0 ° C. or less to prepare 1486 ml of the alcoholic liquor having 13% alcohol content.

Example  2: property Hyang-guk  Used Fragrance  Produce

2-1: Songza and  Property using green beans Fragrance soup  Produce

Pretreated green beans and roughly ground grains in Example 1-1 were mixed at a green bean usage ratio of 50%, and a fast-acting flavor soup was prepared in the same manner as in Example 1-2.

2-2: single immersion Drunkenness  Produce

450 g of non-glutinous rice, 50 g of glutinous rice of Example 1-1, 60 g of 50% of mung bean, 100 g of yeast, 0.1 g of yeast, and 840 ml of water were added, and the mixture was stirred at 80 rpm in a thermostat at 25 to 30 ° C. The mixture was fermented for 15 days to prepare 1,350 ml of aged 15.3% alcohol.

2-3: Filtration and Castle

1,350 ml of the one-stage immersion of Example 2-2 was compressed with a filter cloth to filter 190 ml of sake lees to obtain 1,160 ml of an alcohol strain of 15.3%. Thereafter, 205 ml of water was added to normalize to 13% alcohol content, and freeze-filtered with a membrane of 1 μm or less at 0 ° C. or less to prepare 1,365 ml of a brew of 13% alcohol content.

Example  3: attribute Hyang-guk  Used Fragrance  Produce

3-1: Songza and  Property using green beans Fragrance soup  Produce

An accelerated flavoring station was prepared in the same capacity and method as in Example 2-1.

3-2: single immersion Drunkenness  Produce

Immediately after adding 450 g of non-glutinous rice and 50 g of glutinous rice in Example 1-1, 840 ml of hot water heated to 80 ° C. was added, and 0.03 g of α-amylase was added to liquefy the enzyme at a temperature of 60 to 80 ° C. for 1 to 2 hours. After acting, 0.03 g of β-amylase was added and glycosylated at 50 to 60 ° C. for 1 to 2 hours. Thereafter, the mixture was cooled to 25 to 30 ° C., and 60 g of mung bean 50% flavored soup of 0.1-1 and 0.1 g of yeast were added thereto, stirred at 80 rpm in a constant temperature of 25 to 30 ° C., and fermented for 15 days. 15.8% of 15.8% of aging was prepared.

3-3: Filtration and Castle

1340 ml of the one-stage immersion of Example 3-2 was squeezed with a filter cloth to filter out 160 ml of sake lees to obtain 1,170 ml of a filter liquor having an alcohol content of 15.8%. Thereafter, 252 ml of water was added to normalize the alcohol fraction to 13%, and the resultant was filtered through a membrane of 1 µm or less at 0 ° C. or less to prepare a 1,422 ml columnar alcohol having a alcohol content of 13%.

Example  4: improvement Hyang-guk  Used Fragrance  Produce

4-1: Peeled Green Beans  Only raw materials Without gain  improvement Fragrance soup  Produce

To 2 kg of mung beans pretreated in Example 1-1, water was sprayed uniformly to 20 to 30% with respect to the weight part of the raw material, so that the water content was 30 to 40%, and the soybean bacterium was seeded. The product temperature was prepared 55-58 hours after sowing, maintaining 35-45 degreeC.

4-2: single immersion Drunkenness  Produce

To 450 g of non-glutinous rice and 50 g of glutinous rice of Example 1-1, 0.6 g of improved flavor soup of Example 4-1, 59.4 g of yeast, 0.1 g of yeast, and 840 ml of water were added, and 80 in a thermostat at 25 to 30 ° C. Stirred at rpm and fermented for 15 days to prepare 1,350 ml of aged 15.9% alcohol.

4-3: Filtration and Castle

1,350 ml of the one-stage immersion of Example 4-2 was pressed with a filter cloth, and 160 ml of sake lees were filtered to obtain 1,190 ml of a filter liquor having an alcohol content of 15.9%. Thereafter, 265 ml of water was added to normalize to 13% alcohol content, and freeze-filtered with a membrane of 1 μm or less at 0 ° C. or less to prepare 1455 ml of a sake column of 13% alcohol content.

Example  5: improvement Hyang-guk  Used Fragrance  Produce

5-1: single immersion Drunkenness  Produce

To 450 g of non-glutinous rice and 50 g of glutinous rice of Example 1-1, 6 g of improved flavor soup of Example 4-1, 54 g of grains, 0.1 g of yeast and 840 ml of water were added, and 80 rpm in a thermostat at 25 to 30 ° C. The mixture was stirred for 15 days, and fermented for 15 days to prepare 1,340 ml of aged 15.2% alcohol.

5-2: filtration and Castle

1,340 ml of the one-stage immersion of Example 5-1 was pressed with a filter cloth to filter 180 ml of sake lees to obtain 1,160 ml of a filter liquor having an alcohol content of 15.2%. Thereafter, 196 ml of water was added to normalize to 13% alcohol content, and freeze-filtered with a membrane of 1 µm or less at 0 ° C. or less to prepare 1356 ml of alcohol columnar having 13% alcohol content.

Example  6: improvement Hyang-guk  Used Fragrance  Produce

6-1: single immersion Drunkenness  Produce

To 450 g of non-glutinous rice and 50 g of glutinous rice of Example 1-1, 30 g of improved flavor soup of Example 4-1, 30 g of grains, 0.1 g of yeast and 840 ml of water were added, and 80 rpm in a thermostat at 25 to 30 ° C. The mixture was stirred for 15 days, and fermented for 15 days to prepare 1,340 ml of aged 14.8% alcohol.

6-2: filtration and Castle

1,340 ml of the one-stage immersion of Example 6-1 was squeezed with a filter cloth to filter 190 ml of sake lees to obtain 1,150 ml of a strain of 14.8% alcohol content. In order to normalize to 13% alcohol content, 159 ml of water was added thereto, followed by freeze filtration with a membrane of 1 µm or less at 0 ° C. or less to prepare a sake liquor having 13% alcohol content and 1309 ml of circumference.

Example  7: improvement Hyang-guk  Used Fragrance  Produce

7-1: single immersion Drunkenness  Produce

Immediately after adding 450 g of non-glutinous rice and 50 g of glutinous rice in Example 1-1, 840 ml of hot water heated to 80 ° C. and 0.03 g of α-amylase were added thereto, followed by activating the liquefied enzyme at 60 to 80 ° C. for 1 to 2 hours. , β-amylase 0.03 g was added and glycosylated for 1 to 2 hours at 50 to 60 ℃. Thereafter, after cooling to 25 to 30 ° C., 30 g of improved improved soup of Example 4-1, 30 g of koja and 0.1 g of yeast were added thereto, stirred at 80 rpm in a 25 to 30 ° C. thermostat, and fermented for 15 days. , 1,340 ml of alcohol content of 15.5% was prepared.

7-2: Filtration and Castle

1,340 ml of the one-stage immersion of Example 7-1 was pressed with a filter cloth, and 160 ml of sake lees were filtered out to obtain 1,170 ml of a strain of 15.5% alcohol content. Thereafter, 225 ml of water was added to normalize the alcohol fraction to 13%, and the resultant was filtered through a membrane having a thickness of 1 µm or less at 0 ° C. or less to prepare a 1,395 ml columnar alcohol having a alcohol content of 13%.

Table 1 shows the raw materials added to the process for producing the flavored liquor.

Fragrance  Percentage of Raw Material Added to Manufacturing Process Dipped Compound Table division Raw material name Comparative Example 1 Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 Example 7 1st stage immersion Fragrance soup (g) - 60 60 60 0.6 6 30 30 Grain (g) 60 - - - 59.4 54 30 30 Non-glutinous rice (g) 450 450 450 450 450 450 450 450 Glutinous rice (g) 50 50 50 50 50 50 50 50 Yeast (g) 0.1 0.1 0.1 0.1 0.1 0.1 0.1 0.1 Alpha amylase (g) - - - 0.03 - - - 0.03 Beta amylase (g) - - - 0.03 - - - 0.03 Water supply (ml) 840 840 840 840 840 840 840 840 Remarks Song
12% use Mung Bean 1% property
Fragrance soup
12% use Mung Bean 50%
Fragrance soup
12% use Mung Bean 50%
Fragrance soup
12% use improvement
Fragrance soup
1% use improvement
Fragrance soup
10% use improvement
Fragrance soup
50% use improvement
Fragrance soup
50% use

Example  8: manufactured Fragrance  analysis

8-1: Aged  Alcohol content measurement and foot efficiency measurement

Alcohol content of flavored wine was measured according to the naming method, alcohol measurement method of the National Institute of Technology Research, and the alcohol content and fermentation ratio of the prepared flavored wine are shown in <Table 2>.

The fermentation amount of all the test strips was 1,340 ~ 1,350 ml, and the alcohol content of each test strip was measured to show that the difference was 14.8 ~ 16.1%. In particular, Example 1 and Example 2, which use fast-paced flavor soup, use 1% fast-paced flavor soup with 2% mung bean, and 50% fast-paced flavor soup with mung bean, respectively.The difference in fermentation rate is 2.7%. It was confirmed that the ratio was lowered. This phenomenon is improved using

It can be confirmed also in the case of Example 4 (using 1% of mung beans), Example 5 (using 10% mung beans), and Example 6 (using 50% mung beans). In order to prevent the fermentation rate is lowered, the amount of mung beans used in the fermentation agent was limited to 50%. Comparing Examples 1, 2, and 3 using the fast-acting flavored soups with Examples 4, 5, 6, and 7 using the improved flavored soups, the fermentation ratio of the fast-acting flavored soups is slightly higher than that of the improved flavored soups. there was. The high temperature mung bean used at 50% high fermentation rate is low, so in order to compensate for this, Example 3, Example 7 used the enzyme as follows.

In Example 3 and Example 7, wherein the raw material was pretreated using α-amylase and β-amylase, the fermentation rate was increased by 1.7% and 3.1%, respectively, when compared with Example 2 and Example 6, respectively.

It was confirmed that the fermentation yield was lower when using liquor with mung bean flavored soup, but it could be supplemented by processing raw materials using enzymes.

Aged  ratio Various ratios of ripening wine division Aging wine
(ml) Aging wine
Alcohol
(%) Real Alcohol
Production amount (ml)
Note 1 Theoretical alcohol
Production amount (ml)
Note 2 Fermentation Rate
(%)
Note 3 Aged
Filtration amount
(ml) Amount of alcohol
(ml) 13%
(ml) Comparative Example 1 1,340 15.9 213 291 73.2 1,190 150 1,455 Example 1 1,350 16.1 217 291 74.5 1,200 150 1,486 Example 2 1,350 15.3 206 287 71.8 1,160 190 1,365 Example 3 1,340 15.8 211 287 73.5 1,170 160 1,422 Example 4 1,350 15.9 214 291 73.5 1,190 160 1,455 Example 5 1,340 15.2 203 290 70.0 1,160 180 1,356 Example 6 1,340 14.8 198 287 69.0 1,150 190 1,309 Example 7 1,340 15.5 207 287 72.1 1,170 160 1,395 (1) Actual alcohol production amount (ml) = Maturation amount (ml) × Alcohol content of aging amount (ml)
(2) Theoretical alcohol production amount (ml) = raw material (g) x starch value (rice: 0.73, mung bean: 0.53)
× Alcohol conversion factor (0.715)
(3) Fermentation rate (%) = (actual alcohol production (ml) / theoretical alcohol production (ml)) × 100

8-2: Filter column Sanctification  analysis

After fermentation, each sample was sampled from a suitable amount, and the strains and 13% of the sacrificial liquors prepared by general analysis and CG analysis were shown in <Table 3> and <Table 4>.

As a result of analyzing a total of 12 items, it was confirmed that the alcohol content of the filter strain showed a difference of 14.8-16.1%. In the case of 13% sacrificial wine, the acidity was found to be relatively evenly measured at 8.08 to 8.54 and the amino acid level was 3.0 to 3.6. In addition, in Example 3 and Example 7 using α-amylase and β-amylase, it was confirmed that a small amount of methanol was detected.

Analysis of Main Contents of Filter Wine Main Components of Filtered Wine division Comparative Example 1 Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 Example 7  Ethyl alcohol (v / v%) 15.9 16.1 15.3 15.8 15.9 15.2 14.8 15.5  Acidity 8.32 8.10 8.57 8.45 8.26 8.33 8.48 8.35  Total (w / v%) 0.50 0.48 0.51 0.50 0.49 0.50 0.51 0.50  Amino acid degree 3.5 3.3 3.4 3.4 3.8 3.2 3.6 3.8  Acetaldehyde (ppm) 15 12 16 12 21 18 29 28  Ethylacetate (ppm) 111 101 89 92 88 82 76 86  Methanol (ppm) 0 0 0 17 0 0 0 15  n-Propanol (ppm) 44 43 48 41 39 44 45 53  i-Butanol (ppm) 122 127 113 106 116 109 99 99  n-Butanol (ppm) 0 0 0 0 0 0 0 0  i-Amylalcohol (ppm) 236 231 237 233 224 220 218 223  Fusel Oil (ppm) 402 401 398 380 379 373 362 375 ※ GC analysis condition
Instrument: 7890A GC System
-Detector Temperature: 230 ℃ (FID)
-Injector Temperature: 220 ℃
-Column Temperature: 40 ℃-(10 ℃ / min)-130 ℃
-Column: HP-FFAP (30 × 0.321 × 0.25)
Carrier gas: N ₂ (30mL / min)

Sanctification  Main content analysis Main ingredient content of saengju division Comparative Example 1 Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 Example 7 Ethyl alcohol (v / v%) 13.0 13.0 13.0 13.0 13.0 13.0 13.0 13.0 Acidity 8.29 8.08 8.54 8.42 8.23 8.30 8.45 8.32 Total (w / v%) 0.49 0.48 0.51 0.50 0.49 0.50 0.50 0.50 Amino acid degree 3.3 3.2 3.2 3.3 3.6 3.0 3.5 3.6 Acetaldehyde (ppm) 13 10 14 10 17 15 25 24 Ethylacetate (ppm) 93 86 76 78 73 70 67 72 Methanol (ppm) 0 0 0 15 0 0 0 13 n-Propanol (ppm) 38 37 42 34 33 38 39 44 i-Butanol (ppm) 103 106 96 90 97 93 87 83 n-Butanol (ppm) 0 0 0 0 0 0 0 0 i-Amylalcohol (ppm) 198 192 202 194 188 188 192 187 Fusel Oil (ppm) 339 335 340 318 318 319 318 314 ※ GC analysis condition
Instrument: 7890A GC System
-Detector Temperature: 230 ℃ (FID)
-Injector Temperature: 220 ℃
-Column Temperature: 40 ℃-(10 ℃ / min)-130 ℃
-Column: HP-FFAP (30 × 0.321 × 0.25)
Carrier gas: N ₂ (30mL / min)

The specific parts of the present invention have been described in detail above, and it is apparent to those skilled in the art that such specific descriptions are merely preferred embodiments, and thus the scope of the present invention is not limited thereto. something to do. Thus, the substantial scope of the present invention will be defined by the appended claims and their equivalents.

Claims (6)

Manufacturing method of mung bean wine comprising the following steps:
(A) step of mixing the green beans powder and grains and then aged for 4 to 5 days to prepare a flavored soup;
(b) add water to cooked glutinous rice and glutinous rice, liquefy it for 1 to 2 hours by adding α-amylase at 60 to 80 ℃, and then add β-amylase at 50 to 60 ℃ for 1 to 2 hours. After cooling to 25 ~ 30 ℃, and adding the yeast and the fragrant soup and fermentation to prepare a fermented sake; And
(c) filtering and producing the aged sautum to prepare mung bean wine.
The method of claim 1, wherein step (b) further comprises adding yeast and casting water to the fragrance soup and fermenting them to produce a fermented sake.
delete Preparation of mung bean wine comprising the following steps:
(a) inoculating and cultivating Baekkukyun in pulverized steamed peeled green beans to produce a flavored soup;
(b) add water to cooked glutinous rice and glutinous rice, liquefy it for 1 to 2 hours by adding α-amylase at 60 to 80 ℃, and then add β-amylase at 50 to 60 ℃ for 1 to 2 hours. After cooling to 25 ~ 30 ℃, and adding yeast, the fragrant soup and grains and fermentation to prepare the aged sakeot; And
(c) filtering and producing the aged sautum to prepare mung bean wine.
[5] The method of claim 4, wherein the step (b) further comprises adding yeast and casting water to fermentation broth and fermentation and fermenting the fermented broth. delete

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